No-Prove Pizza

Friday, 26 June 2015

This is one of my all time favourite recipes - and that's no exaggeration.

I head for this no-prove pizza recipe pretty much every week. It's my go-to when I'm in the mood for a pizza, partly because it's so damn delicious but mostly because it takes less than an hour to whip up from thought to plate. Hurrah! Speedy pizza makes for happy eaters. And that's a fact, friends. The trick with this recipe is no yeast! So there is no proving and hardly any kneading. All you need is a teaspoon of baking powder in its place and hey presto! You will have yourself a wonderful, thin-crust delight in a fraction of the time. It's the perfect addition to any weekend + best served with sweet potato wedges and a big green salad.

This recipe can also be customised to your choice. Of course you can change up your toppings, but you can also mix up the sauce and try BBQ or pesto if you fancy. And you can even change the base, this recipe also works with spelt flour, just directly swap out for the plain white flour. So you can even make a kinda' healthy pizza, loaded with veggies and with a spelt flour base. And have it on your plate in less than an hour. I mean COME ON. This is living, isn't it?

Let's pizza.

For No-Prove Pizza you will need: 

240g plain flour
120ml water
1 tsp baking powder
1/2 tsp salt
3 tbsp tomato puree
1 tsp dried oregano
1 tbsp olive oil
1 ball mozzarella 

suggested toppings:
75g sliced chorizo
1/2 pepper green pepper, sliced
handful of mushrooms, sliced

Preheat the oven to 200c. Begin by combining the flour, salt and baking powder in a large bowl.

Add in the water and then use your hand like a dough hook to bring the dough into a ball.

You should have something that looks a little like this. If the dough is too dry add a splash more water or knead the dough with wet hands. If the dough is too wet, knead on a heavily floured surface. 

Once the dough is smooth, roll into a round base on a floured surface.

If you don't have a rolling pin you could use a wine bottle to roll your base. 

Whip up a quick tomato base by combining the tomato puree, oregano and 3 tablespoons of water. Set aside.

Put the base on a baking tray and then spread the olive oil over the base.

Followed with the tomato sauce.

Tear up the mozzarella and chuck it on.

Followed by any and all of your toppings. Fold the corners of the pizza over to make a crust and then bake for 20-25 minutes until the cheese is bubbly and the base is cooked through.

Slide your pizza onto a serving platter.

Salivate a little...

Slice up and serve!


  1. Simply delicious !
    Thank you for sharing your recipe, I can't wait to indulge *drool*

    1. Enjoy, Jo!
      It's one of my very favourites. I hope you love it too. xx

  2. Yum! That is one good looking pizza - love how thin and crispy that crust looks!

    Jennie // Scarletscorchdroppers

    1. Thanks, Jenny!
      It's a great recipe for a thin crust and super versatile xx


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